Asparagus Saute with Shallots

Recipe courtesy of Uncle Fred

1 to 2 lbs thick asparagus, trimmed , and sliced diagonally ¼ inch thick, leaving tips about 3 inches long

2 tablespoons olive oil

Salt and freshly milled pepper

1 large shallot, finely diced

1 small garlic clove, finely minced

1 teaspoon finely grated lemon zest

2 tablespoons finely chopped parsley

Lemon juice to taste

Preparation:

Heat the oil in a large skillet. Add the asparagus, season with a few pinches of salt, and sauté over high heat until nearly tender. Add the shallot, garlic, lemon zest and parsley; toss well and cook 1 minute more. Season with lemon juice and pepper to taste.

Sweet!